- Yield: 4 servings
Nantucket Bay Scallops, Apples and Cider
Recipe courtesy of Jeremy DiStefano, CEC, Executive Chef, Dedham Country & Polo Club (Dedham, Mass.)
Ingredients
- celery root - 1 ea., peeled, cut
- potato - 1 ea., 60 ct., peeled, cut
- butter - 2 oz.
- light cream - 4 oz.
- mirepoix - 1 cup, cut small
- thyme - 1 oz., fresh
- lemon - 1 ea., juiced
- apple cider - 1/2 cup
- heavy cream - 1/4 cup
- butter - 6 oz., cubed
- Nantucket Bay scallops - 24 oz., cleaned
- green apple - 1 ea., medium diced
- slab bacon - 6 oz., diced and rendered
- celery - 2 stalks, peeled, bias sliced, blanched
- Garnish
- apple cider - 1 cup, reduced to syrup
- micro celery - 1 oz.
Instructions
- Cook celery root and potato in boiling water until soft. Drain. Pulse in food processor with butter and cream until just smooth. Season and reserve hot.
- Sweat mirepoix and herbs over medium heat. Add lemon juice and cider, increase heat and reduce au sec. Add cream and bring to a boil. Remove from heat, mount with butter, strain and season. Reserve sauce warm.
- Season and sauté scallops over high heat to caramelize. Add apples, bacon, and celery to warm.
- Serve scallops over celery root purée. Top with sauce. Garnish with syrup and micro celery.
